The Stages of Whipping Cream

Before you start whipping, be sure you have well-chilled cream, a clean metal or glass bowl and a balloon whisk or a mixer fitted with the whisk attachment. Add the sweetener or flavorings when the cream is just starting to hold a shape. To check what stage you’re at (you don’t want to overbeat), just pull the whisk out from the cream and look at the peak it forms. (If it doesn’t form any peak, just keep going.)

Soft peaks The cream will just make a low peak with a tip that readily folds onto itself.	Stiff peaks A fairly firm peak with a tip that hardly bends; dragging your finger through the cream will leave a distinct mark. It should not be clumpy, though. Sometimes medium peaks are called for, a solid peak with a tip that folds over but not onto itself.	Overwhipped The cream will be clumpy and rough looking. To fix, add a couple tablespoons more cream and stir it in to smooth it out. Or keep whipping; you’ll get butter.

How to Make Whipped Cream Ahead of Time

Most people will tell you that whipped cream (page 700) is best made just before serving, and it’s true that it can “weep” a bit if left to sit. But it’s not always convenient to make at the last minute, and in fact you can keep a bowl of ready-to-eat whipped cream in the fridge. Here’s how: Whip it to soft-to-medium peaks; cover and refrigerate for up to 4 days. Just before serving, use a whisk to vigorously beat it a few times to fluff it up and reincorporate any separated liquid. For extra stability (this is optional), fold or whisk 3 tablespoons of crème fraîche (per cup) into the whipped cream before refrigerating.